Ingredients
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2 big tomatoes, peeled and cubed
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1/2 lb fresh spinach
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2 garlic cloves, minced
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1 (15 ounce) can chickpeas, rinsed and drained
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1/2 lemon juice
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon curry powder
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2 tablespoons fresh coriander, sliced
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1 pinch salt
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2 tablespoons olive oil
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2 onions, chopped
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1 vegetable bouillon cube
Instructions
- Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.
- Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.
- Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.
- Prepare the couscous grain according to package directions.
- Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!